Salsa Verde Enchiladas with Poblano and Black Beans

These saucy, smothered enchiladas are the ultimate comfort food. Soft flour tortillas are filled with a savory mixture of poblano pepper, tomato and black beans, then coated in tangy green salsa and melted Monterey Jack cheese. A quick trip to the oven makes everything bubbly and irresistible.

Finish with a drizzle of spiced sour cream and a sprinkle of fresh scallions and chili for a dish that’s hearty, flavorful and sure to become a weeknight favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F with rack in upper position. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Core and seed poblano, then cut into ½-inch pieces. Finely dice tomato. Thinly slice chili (remove ribs and seeds for less heat). Drain black beans, reserving liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until softened, about 3 minutes. Meanwhile, set aside ½ teaspoon Southwest spice in a small bowl.
3. Add tomato, scallion whites, half the beans, 2 tablespoons reserved bean liquid and remaining Southwest spice to the pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
4. Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, tossing, until beginning to soften, 2-3 minutes. Add 3 tablespoons reserved bean liquid and let simmer until warmed through, 1-2 minutes. Lower heat and stir in 1 tablespoon butter. Remove from heat and mash beans until mostly smooth with a potato masher or fork. Season with salt and pepper.
5. Spread tortillas with mashed beans. Place a small amount of the poblano filling on one half of each tortilla. Roll up tortillas starting from the filled side and place seam-side down in an 8×11-inch baking dish. Spoon green salsa over the top to coat generously. Sprinkle with cheese. Bake until salsa is bubbly and cheese melts, 3-5 minutes.
6. Meanwhile, in the small bowl with reserved Southwest spice, add sour cream and stir in 1-2 teaspoons warm water to create a drizzly consistency. Season with salt and pepper. Drizzle over baked enchiladas. Garnish with scallion greens and sliced chili. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in a dry skillet to make them pliable before rolling.

What can I substitute for Southwest spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder and ¼ teaspoon smoked paprika.

Can I make this dish ahead of time?

Assemble the enchiladas (without baking) and refrigerate for up to 24 hours. Add a few extra minutes to the bake time.